Velvet Cream Soup Recipes

WHITE VELVET SOUP

Steps:

• Heat the olive oil in a 3 1/2-quart Dutch oven medium-high heat. Add the parsnips, celery, fennel, onion, salt and fennel seeds. Reduce the heat to medium and cook for 6 to 8 minutes, stirring occasionally with a wooden spoon. Add 4 cups water and the bay leaf to the pan, and stir. Bring to a simmer, reduce the heat to medium-low, and cover with a lid. Simmer for 30 minutes, or until the vegetables are very soft. Allow to cool slightly.
• Puree the soup in two batches, adding half of the almond milk to each batch. Return the soup to the Dutch oven, and heat to warm through--alternatively, pour the soup into a slow cooker and keep warm on the low setting. Serve garnished with bacon, Parmesan and Pomegranate Gremolata.
• In a bowl, mix together the parsley, pomegranate seeds, lemon zest and salt.

GREEN VELVET SOUP

Steps:

• Heat with stirring all of the ingredients above except the sherry up to the boiling point. Immediately reduce heat to very low, cover the pan, and keep hot for 20 minutes. Add 1/3 cup sherry and serve at once. You can garnish with grated orange peel and toasted slivered almonds, if you wish.

CHICKEN VELVET SOUP

Steps:

• Melt butter in a pot over medium-high heat. Whisk flour into butter until mixture forms a smooth paste, about 1 minute.
• Whisk chicken broth, milk, and light cream into butter mixture; cook and stir until mixture comes to a boil and thickens, 5 to 10 minutes. Reduce heat to medium, stir in cooked chicken. Return soup to a boil and cook until chicken is heated through, 5 to 10 minutes.

VELVET MUSHROOM SOUP

Steps:

• In a large skillet over medium-low heat, saute mushrooms, onion, and parsley in butter until onion is translucscent. Stir in flour, then gradually stir in broth.
• Bring to a boil, stirring constantly. Reduce heat and stir in sour cream until well blended.
• Serve.

CHICKEN VELVET SOUP

Steps:

• Melt butter in a pot and whisk in flour.
• Mix together the milk, cream, and chicken broth.
• Pour it in the pot in small amounts, letting the mixture warm and whisking continuously to keep the flour from lumping.
• Keep whisking until it is creamy.
• Add in the chicken and carrots (if desired),
• stir again and serve.

CHICKEN VELVET SOUP

Steps:

• Melt butter in saucepan.
• Add flour to melted butter; cook for 1 minute over medium high heat.
• Set aside.
• Combine milk, 1 pint of broth and the cream in a large pot.
• Heat but don't boil
• Add butter flour mixture and stir and cook until mixture thickens.
• Add remaining 1 quart broth, cooked chicken, salt and pepper.
• Heat but do not boil.
• Add some frozen green beans or grated carrot for color.

MUSHROOM VELVET SOUP

Steps:

• In a wide frying pan over medium-high heat, melt butter, add mushrooms, onion and parsley and cook, stirring, until mushrooms are soft and juices have evaporated (about 5 minutes).
• Stir in flour and cook for 1 minute; then stir in broth; bring to a boil, stirring.
• In a blender or food processor, whirl half the soup with 1/2 cup of the sour cream until smooth.
• Repeat for remaining soup and sour cream.
• Return soup to pan and cook, stirring, until heated through (do not boil).

VELVET SMOOTH CREAM OF POTATO SOUP

Steps:

• Melt butter in large saucepan or dutch oven and saute the celery, onion and carrots until tender, about 20 minutes, add salt and pepper to taste.
• Add potatoes and parsley, toss until coated.
• Add broth, bring to a slow boil and cook until potatoes are soft.
• Remove from stove.
• Reserve 1/3 of the chopped veggies; puree remaining soup (broth and veggies) in a food processor or blender.
• Pour puree back into original pot, along with the reserved chopped veggies.
• Stir and add heavy cream,heating through- DO NOT BOIL.